A light and fluffy salmon soufflé perfect for a special dinner or brunch.
Preheat your oven to 350°F (175°C) and grease a soufflé dish.
Greasing the dish ensures the soufflé rises evenly and doesn't stick.
Melt the butter in a saucepan over medium heat.
Use medium heat to prevent the butter from burning.
Stir in the flour and cook for 1-2 minutes to form a roux.
Cooking the flour removes its raw taste.
Gradually whisk in the milk, salt, and pepper, cooking until the mixture thickens.
Whisk continuously to avoid lumps.
Remove from heat and stir in the salmon and egg yolks until combined.
Let the mixture cool slightly before adding yolks to prevent curdling.
In a separate bowl, beat the egg whites until stiff peaks form.
Ensure the bowl and whisk are clean and dry for the best results.
Gently fold the egg whites into the salmon mixture.
Use a gentle folding motion to keep the mixture airy.
Pour the mixture into the prepared soufflé dish.
Fill the dish about three-quarters full to allow room for rising.
Bake in the preheated oven for 20-25 minutes or until golden and puffed.
Avoid opening the oven door during baking to prevent deflation.
Serve immediately and enjoy your delicious soufflé.
Soufflés are best enjoyed fresh out of the oven for maximum fluffiness.
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